Paleo Sweet Potato Casserole - Golden Barrel Thanksgiving recipe (2024)

FAQs

What's the difference between sweet potato pie and sweet potato casserole? ›

The difference is that sweet potato casserole can either have a toasted marshmallow top or a crunchy brown sugar/nut top and is made with brown sugar in the casserole. Sweet potato pie is made with white sugar, has nothing on top, but can be served with whipped topping.

As a basic guideline, you want to cook whole sweet potatoes for about 40 minutes, 2-inch cubed sweet potatoes for about 25 minutes, and 1-inch cubed sweet potatoes for about 15 minutes. But I always recommend using the fork-tender test instead of strict timeframes.

How long sweet potatoes last in normal room temperature depends on many factors, and it's best to keep them in a pantry to last 3–5 weeks. You can also store sweet potatoes in the fridge for 2–3 months, or freeze them to last even longer.

Spoiler: They're not the same vegetable.

That's because sweet potatoes and yams are in fact very different vegetables that we've come to refer to interchangeably for a number of reasons over the years. While a dish may arrive at your table calling itself "candied yams," it may well have been made with sweet potatoes.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Some dishes may require peeling, just like other potatoes. While you are preparing your other ingredients, keep peeled and sliced sweet potatoes in a bowl of water to prevent them from drying out if you are not using them right away.

Do you boil yams before baking? Boiling yams before baking help reduce the baking time. You can certainly boil them before cooking but I love yams that have been slowly roasted in the oven.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Sweet-tasting tuberous roots of sweet potato are well-rounded nutritional powerhouses with a great deal of dietary fiber, minerals, vitamins, and antioxidants [15]. Therefore, eating raw sweet potato can effectively contribute to weight loss. However, selecting a raw sweet potato with a good flavor can be challenging.

Sweet potatoes in storage are commonly infected with the bread mold fungus, which causes a watery soft rot of part or all of the tuber. The fungus may be seen as a fluffy, white growth, with black dots supported on threads.

When should you throw out sweet potatoes? ›

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

Internal necrosis is a physiological disorder, not caused by a pest or pathogen, where the sweetpotatoes develop black spots and patches on the inside of the root. These black patches are only found in the end of the root closest to where the vine was.

A pot pie has at least a pastry crust on top (and often all around the contents), while a casserole has no crust (or maybe a top “crust” of something that's not pastry, like crushed potato chips).

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans.

Sweet Potato Casserole is a traditional and classic American side dish served on Thanksgiving. This casserole is a dessert-like side dish made of a mashed sweet potato filling with a crunchy pecan topping.

There are five main types of sweet potato that are commonly consumed today—Garnet, Hannah, Japanese, Jewel, and Purple Stoke.